A combination of sweet peppers, jalapeño chiles, and olives give this quick and easy recipe for pork chops a Latin beat. If you can't find the alcaparrado, just add some sliced black and/or pimiento-stuffed olives.
Heat tablespoons vegetable oil in a large nonstick skillet. Season pork chops with salt and black pepper and sauté over medium-high heat 3 minutes per side. Remove chops and add garlic, peppers and chile. Reduce heat to medium and sauté 3 minutes, stirring occasionally. Stir in alcaparrado, marinara sauce and water.
Bring to a simmer and add pork chops. Cover and simmer on medium-low for 30 minutes, basting occasionally.
Stir in chopped cilantro and serve with cooked white rice.